Additional Info

Serves 4-6

Prep Time 15min

Cook Time 10min

Method

Place the vinegar and sugar into a non-metallic bowl and stir to combine. Add the onions and coat in the mixture. Cover and set aside for at least 15 minutes for the onions to pickle. Grill or griddle the corn for 1-2 minutes per side, if desired, for charred edges. Use a sharp knife to cut the corn from the cob and place into a mixing bowl. Add the preserved onions and pickling juice and Peppadew® Jalapeño Halves to the remaining ingredients. Toss lightly and plate onto a serving platter. Garnish with fresh coriander leaves before serving.

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ABOUT PEPPADEW

It all began in a small farming industry in the Limpopo Province of South Africa, where the small red pepper was discovered. The classic pickling recipe was created and established there and has been grown and cultivated in the Limpopo Province ever since.
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